Corned Beef and Cabbage Recipe
🕒 Cook Time: 3 hours
🕒 Prep Time: 20 minutes
🕒 Total Time: 3 hours 20 minutes
🥘 Recipe Category: One Dish Meal
🔑 Keywords: Vegetable, Meat, European, Weeknight, St. Patrick’s Day, Stove Top, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 1/2 | Corned beef brisket |
| 5 | Black peppercorns |
| 1/2 | Garlic powder |
| 1 | Onion |
| 2 | Bay leaves |
| 1 | Salt |
| 6 | Cabbage |
| 4 | Potatoes |
| 1/4 | Carrots |
| 2 | Fresh parsley |
| – | Butter |
Nutritional Information (Per Serving):
- Calories: 927.7
- Fat Content: 51.8g
- Saturated Fat Content: 18.1g
- Cholesterol Content: 257.5mg
- Sodium Content: 2994.9mg
- Carbohydrate Content: 61g
- Fiber Content: 10g
- Sugar Content: 8.5g
- Protein Content: 54.1g
- Servings: 8
Instructions:
- In a 6-quart Dutch oven, place the corned beef brisket, black peppercorns, garlic powder, onion, bay leaves, and salt.
- Fill the pan with water to cover everything plus one inch.
- Bring to a boil and cook for 20 minutes.
- Skim off any residue that floats to the top.
- Reduce heat to a simmer and cook for 2 to 3 hours, until the meat can be pulled apart with a fork.
- Once the meat is done, add the cabbage, potatoes, and carrots, pressing them down into the liquid.
- Simmer for an additional 15 minutes or until the potatoes are tender.
- Skim off any oil that comes to the surface.
- Stir in the butter and parsley.
- Remove the pot from the heat.
- Remove the meat from the pot and place it onto a serving dish, letting it rest for 15 minutes.
- Also, remove the vegetables to a bowl and keep them warm.
- Slice the meat on the diagonal against the grain.
- Serve the meat on a platter and spoon juices over the meat and vegetables.
This Corned Beef and Cabbage recipe is perfect for cozy family dinners or festive occasions like St. Patrick’s Day. With its tender meat, flavorful vegetables, and savory broth, it’s sure to become a favorite in your household. Enjoy the hearty goodness and share the love with friends and family!
